| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | c | Blueberries, fresh or frozen |
| 6 | T | Orange juice |
| 6 | T | Lemon juice |
| 2 | T | Vermouth |
| 2 | t | Grated orange peel |
| 2 | t | Grated lemon peel |
| 1 | t | Fresh ginger, minced |
| 3 | t | Butter |
| 1 | lb | Veal medallions |
| Salt and pepper to taste |
INSTRUCTIONS
Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and giner. Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through. Transfer veal to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping (about 2 minutes). Spoon blueberry mixture over veal and serve. NUTRITIONAL INFORMATION PER SERVING 213 Calories; 7g Fat; 12g Carbohydrates; 108mg Sodium Posted to Recipe Page 01 Sep 96
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 96.1mg
Sodium: 72.8mg
Potassium: 524.9mg
Carbohydrates: 9.8g
Fiber: 1g
Sugar: 6.4g
Protein: 24.4g